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Italian Cheese Bread

I made bread this week. I tried a recipe for the first time. When I try a recipe for the first time I almost always follow the recipe. If I think something needs changed I will change it in the future. I do not understand when people say a certain recipe does not work. Then they add well I did this instead of that or I didn’t have this ingredient so I used this instead. Well, no wonder it did not turn out. Do not complain if you did not follow the recipe. If you followed the recipe and it still was bad then it probably was the recipe but follow it the first time. Cooking is a science treat it that way and thing will usually turn out.

I usually add whole wheat to my bread. But since I try to follow the recipe the first time I used all regular flour. I must say I think this is one recipe that just would not be as good with whole wheat. This bread was wonderful just like it is. It had great flavor and was easy to make. We had it with pasta on Monday and again tonight with soup. I will be making this one again.

DIRECTIONS
In a large mixing bowl, dissolve yeast in warm water. Add the shortening, sugar, salt and 4 cups flour. Beat until smooth. Add the cheeses, garlic powder and onion powder. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide in half; shape into two loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Do no let rise. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).

No, I do not have one of those slicing guides. I think they look neat though. My trick is just a good bread knife. It has a different edge, if you have not seen one. I also try and wait until the bread cools. I always slices better when cool. You might be able to get one of those slicing guides at Linen and Things or Bed Bath and Beyond.

Ready…set…go! Okay, I think I’m ready to try my hand at baking bread for the first time ever. Eeek! I’m going to start with this recipe because I don’t have to wait for the bread to rise – that seems like one less thing to worry about. Wish me luck! 🙂

@mrsshanip, I have used a bread machine some, but not that much. I think you could probably cut this recipe down, like maybe half or in thirds and try it in a machine. Bread recipes are often very similar, so I would compare it to another bread machine recipe and figure it out from there. If you have a bread machine recipe that calls for 3 1/2 cups of flour that works in your machine and the other ingredients like liquid and yeast are about the same I would just cut this in half and do the adding of in ingredients in the same basic order of bread machine recipes. Or adjust it for the amounts that are needed for your machine. I hope that makes sense and helps. And I hope you enjoy it.